Almond Cornbread Recipe from Feed Zone Table
Republished with permission from Feed Zone Table by Biju Thomas and Allen Lim. Learn more at www.skratchlabs.com & www.feedzonecookbook.com.
Photo by Aaron Colussi
Perfect for breakfast, a sweet side dish or dessert, this multi-purpose meal from the latest Feed Zone cookbook is a tasty treat for cyclists and non-cyclists alike.
Almond Cornbread with Grilled Stone Fruit
This is a delicious gluten-free cornbread that you can serve as a great dessert or hearty side to your meal. Dense with healthy fats and protein, almond meal is a fantastic gluten-free flour that is easy to work with and yields a rich, moist cornbread or cake that doesn’t feel heavy. Corn flour will give you a smoother texture than cornmeal. Serves 8.
- 2 cups almond meal
- 2 cups fine-ground cornmeal
- 4 eggs
- 2 cups milk
- ½ cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 pieces stone fruit (peaches, apricots, or nectarines)
- olive oil
- sprinkle of coarse sugar
- plain Greek yogurt
Heat the oven to 350 degrees. Blend all the ingredients together in a large bowl until thoroughly combined. The mixture will be thick and smooth. Let rest for 30 minutes if you have the time.
Pour the cornbread batter into a lightly greased 10-inch cast-iron skillet (a 9 × 13–inch baking dish also works) and bake for 60 minutes, or until the center is set.
With about 10 minutes to go on the cornbread, heat the grill to high. Cut the fruit in half, remove the pit, and brush the flesh with olive oil. Add a sprinkle of sugar. Grill the fruit cut-side down for 3–5 minutes or just long enough to warm the fruit and make some lovely grill marks.
Serve up the grilled stone fruit alongside your almond cornbread. With a spoonful of Greek yogurt, a drizzle of honey, and a hit of cinnamon, this makes a fantastic dessert.
For more recipes, nutritional information and inspiration, check out SkratchLabs.com.